Brand Book by 50 Eggs, Inc.

YARDBIRD SOUTHERN TABLE & BAR CHICKEN N’ WATERMELON N’ WAFFLES

YARDBIRD SOUTHERN TABLE & BAR

WE CAN EAT

50 EGGS

KHONG RIVER HOUSE CHICKEN NOODLE CURRY

KHONG RIVER HOUSE

HAND CRAFTED

. OWNED OPERATED

SWINE SOUTHERN TABLE & BAR

ABOUT US Named “One of the Coolest Multi-concept Companies in the Land” by Restaurant Hospitality Magazine, 50 Eggs, Inc. was founded by John Kunkel, who owns and operates some of Miami’s most popular restaurants: The James Beard nominated and award-winning Yardbird Southern Table & Bar, Khong River House, Swine Southern Table & Bar and Patpong Road. Kunkel is also known for creating and developing the fast casual Mexican chain, Lime Fresh Mexican Grill. In 2014, development plans include the launch of Lewellyn’s Chicken and Biscuits fast casual restaurant, the expansion of existing concepts to other national markets and the unveiling of Test Kitchen by 50 Eggs; a community culinary experience, set within Miami’s historically preserved MiMo district, also serving as the nest for the 50 Eggs corporate headquarters.

TIMELINE TASTE BAKERY CAFÉ SOLD 50 EGGS FOUNDED

MASTER LICENSE AGREEMENT WITH RUBY TUESDAY, INC.

OPENED SOLD LIME FOR $24 MILLION TO RUBY TUESDAY, INC.

OPENED

1 1 0 2

2012

3 1 0 2

2014

4 0 0 2

OPENED

TASTE BAKERY CAFÉ OPENED

2010 >

OPENED

001

SWINE SOUTHERN TABLE & BAR RACK OF RIBS

JOHN KUNKEL OWNER John founded 50 Eggs a dozen years ago with an unyielding drive and a “nothing’s impossible” ethos, hence the Cool Hand Luke reference for the name. For the past 20 years, his wildly successful projects have been fueled by a sleeves-rolled-up, sweat-on-the-brow, entrepreneurial spirit. Kunkel opened his first concept, Taste Bakery Café on South Beach when he was just shy of 30 years old. It quickly became a local favorite. Three years later, he sold it after he opened Lime Fresh Mexican Grill, a concept he went on to expand throughout South Florida, and in 2010 signed a master license agreement with Ruby Tuesday, Inc., to take Lime to more than 200 locations across the Southeast. In 2012, Kunkel sold the Lime concept for $24 million to Ruby Tuesday, retaining ownership of the original flagship location on Miami Beach. The diverse concepts under the 50 Eggs umbrella also benefit from the company’s ability to handle everything from brand development and interior design to operations management for each of its concepts. “We have an amazing culture within the company, and people that believe in this work,”Kunkel says.“If I have an idea,I talk to my team, they help flesh it out and make it better, and then we do it. I love to create something, present it to our guests, and get this instant feedback. It’s like painting something and showing it at a gallery but we do it everyday. It’s challenging, exciting, and rewarding.”

FAVORITE 50 EGGS DISH Lewellyn’s Fried Chicken

YARDBIRD SOUTHERN TABLE & BAR

EDDIE ACEVEDO CHIEF OPERATING OFFICER Eddie Acevedo knows what it means to remember a guest’s name. He also knows what it feels like to spill ice-cold water down a lady’s back in view of a full house. Eddie has worked in the hospitality industry since he was a kid. From busboy to beverage manager, bookkeeper to Maitre ‘d. After an 11 year stint with his very first employer, the Relais et Chateau Horned Dorset Primavera Hotel, where he began as part of the opening team and received in-depth,on-the-job training in every facet of luxury hotel and restaurant operations, he moved on to work with James Beard Award-winning Norman Van Aken. There he spearheaded a complete restructuring of the Chef’s AAA 4 Diamond and Mobile 4 Star Award-winning flagship restaurant located at the Ritz Carlton Grand Lakes in Orlando, before heading south to lead 50 Eggs’ opening of Yardbird Southern Table & Bar. “I believe in a ‘permaculture’ where brand standards and systems become self-sustaining… until they don’t. Then to succeed, you have to adapt. You can’t be rigid. It’s about fluidity, keeping your finger on the pulse and the desire to continually evolve and get better”.

FAVORITE 50 EGGS DISH Molasses Brined Smoked Duck

RICARDO CELORIO

RICHARD FLAHERTY

VICE PRESIDENT OF FINANCE

VICE PRESIDENT OF OPERATIONS

Ricardo brings with him, more than 15 years experience in accounting and finance. Most recently, Ricardo supported Celebrity Cruises shipboard operations as the Director of Finance, and helped guide the brand to record profitability. His 11 years at Royal Carribean also included leadership roles in operations accounting and corporate finance.

Richard’s career has spanned 19 years in the hospitality industry having held Operations, Franchising and Human Resources leadership roles at Ruby Tuesday, Inc. He began his career with the company in 1994 while attending Auburn University.

Ricardo is a Certified Public Accountant with a B.S. degree in Finance and a Masters in Accounting from the University of Florida. Ricardo is engaged in the community and played a key leadership role in developing the Big Brothers Big Sisters School-toWork program at Royal Caribbean.

Richard entered the management training program in Atlanta upon his graduation in 1996, quickly working his way to Managing Partner in 1999. Most recently Richard served as Vice President of Operations, reporting directly to the President and Chief Operations Officer.

FAVORITE 50 EGGS DISH

Chicken N’ Watermelon N’ Waffles

Thai Crispy Duck

ISABEL PORZECANSKI

CARRIE COPELAND

VICE PRESIDENT OF PEOPLE & CULTURE

VICE PRESIDENT OF MARKETING & PR

Before joining 50 Eggs, Isabel was with Four Seasons Hotels & Resorts for 12 years in Palm Beach, Los Angeles, London, and Miami. Most recently, Isabel served as Director of Human Resources at the Four Seasons Miami, serving over 400 employees.

Prior to joining 50 Eggs, Carrie worked for Baha Mar Resort, Wyndham Resorts and most recently Fontainebleau Miami Beach, culminating in over 10 years of hospitality experience.

Prior to Four Seasons, Isabel worked for Mandarin Oriental Hotel Group for several years in New York, as Restaurant and Bar Manager prior to moving to Human Resources as Learning Manager. She is originally from Uruguay, and studied Hotel Management in Argentina and Switzerland.

As Director of Marketing at Fontainebleau, and a member of the grand reopening team in 2008, Carrie was responsible for all marketing related activities surrounding advertising, promotions, collateral, social and events to support the hotel, spa, retail outlets and various food and beverage outlets.

FAVORITE 50 EGGS DISH

Burmese Noodle Curry

Slow-Smoked Brisket Steak

SWINE SOUTHERN TABLE & BAR RACK OF RIBS

WE CAN EAT 50 eggs COOL HAND LUKE 1967 AMERICAN FILM

OUR CULTURE STATEMENT In the late 1960’s film classic, Cool Hand Luke, Paul Newman’s devilmay-care attitude lands him in a Florida jail for cutting off the heads of parking meters. Outnumbered, Newman is dared by his cellmates to eat 50 hard-boiled eggs in an hour. Fueled by his stubborn instincts and unwillingness to conform, Newman trumps his naysayers and defies all odds – proving that he can accomplish anything he sets his mind to. It’s this ethos on which our company was founded. 50 Eggs is a place where ideas become plans, plans become actions, actions become success. It’s a place where we always find a way to overcome the impossible – A Place Where We Can Eat 50 Eggs.

LOYALTY

Hospitality & Care Enjoys serving others; is friendly, warm and welcoming; seeks ways to improve service; is engaging with employees and guests alike.

Works cooperatively with others; demonstrates high standards in day-to-day, job related activities; considers the needs of others when taking action.

PASSION & PRIDE

OUR 5 GOLDEN EGGS WORK ETHIC

FLEXIBILITY

Is hard-working and dependable; shows initiative; is fair and honest; is motivated to do an excellent job; remains positive and professional under pressure.

Accepts and responds to a changing environment and feedback; adjusts priorities on short notice; is able to multi-task.

Finds pride and purpose in providing exceptional service and product; values quality and appreciates details; goes the â&#x20AC;&#x153;extra mileâ&#x20AC;? and displays a sense of urgency.

OUR CONCEPTS

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The story begins in 1944. A young bride is eager to please

ingredients to every meal was her labor of love. This woman was Lewellyn, the foundation of our family In tribute, we bring her heart and passion to everything we do. !"#"$$%&'()*$"

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